Pistachio Cardamom Cake | How to make Pistachio Cardamom Cake

By Namita Tiwari  |  4th Nov 2015  |  
4 from 1 review Rate It!
  • Pistachio Cardamom Cake, How to make Pistachio Cardamom Cake
Pistachio Cardamom Cakeby Namita Tiwari
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About Pistachio Cardamom Cake Recipe

Amazingly moist cake speckled with pistachios with a burst of flavours that leaves you asking for more. A delicious festive cake that can be served as a dessert with a dollop of cream.

Pistachio Cardamom Cake is a delicious dish which is liked by people of all age groups. Pistachio Cardamom Cake by Namita Tiwari has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Pistachio Cardamom Cake at many restaurants and you can also prepare this at home. This authentic and mouthwatering Pistachio Cardamom Cake takes 20 minutes for the preparation and 40 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Pistachio Cardamom Cake is a good option for you. The flavour of Pistachio Cardamom Cake is tempting and you will enjoy each bite of this. Try this Pistachio Cardamom Cake on weekends and impress your family and friends. You can comment and rate the Pistachio Cardamom Cake recipe on the page below.

Pistachio Cardamom Cake

Ingredients to make Pistachio Cardamom Cake

  • 1 1/4 cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • 1/4 teaspoon salt
  • ½ cup raw pistachios ground coarsely
  • 5 to 6 green cardamom seeds powdered
  • 1 stick ( ½ cup) butter
  • 1 cup (scant) sugar powdered
  • 3 Large eggs
  • ½ cup warm milk
  • 1 teaspoon vanilla essence
  • Finely grated zest of two oranges
  • 5 to 6 pistachios slivered for topping

How to make Pistachio Cardamom Cake

  1. Preheat oven to 180 degrees C. Line the bottom, grease and dust the sides of one 8 inch round cake pan.
  2. Whisk together first 5 ingredients in a large bowl. Keep aside.
  3. Beat butter and sugar till light and fluffy.
  4. Add eggs, one at a time, beating well after each addition. Add vanilla essence and zest, mix well.
  5. Add flour mix in three shifts. Add milk every time you add flour mix. Mix till well combined.
  6. Pour into the prepared pan. Level the top. Sprinkle slivered pistachios evenly on top.
  7. Bake for 35 to 40 minutes or till the top turns brown and a toothpick inserted in the center comes out clean. Remove from the oven after 5 minutes. Run a knife around the edges, invert onto the rack and cool.
  8. Slice next day (the flavours develop fully). Serve with whipped cream.

My Tip:

Add more zest for extra punch. Mix flour and milk till well combined. Do not over mix. Add 1/4 cup more ground pistachios for a richer texture. In this case, take just 1 cup all-purpose flour.

Reviews for Pistachio Cardamom Cake (1)

Romy Roya year ago

If I won't use zest?

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